Instructions

1. Heat the oil in the cooker. Put in the lamb and brown all over.
2. Meanwhile: Chop the carrots & onions, p and finely chop the garlic.
3. Remove the lamb to a plate, add the carrots & onions to the pan and stir for a couple of minutes, followed by the garlic.
4. After another couple of minutes softening, add the ras-el-hanout and tomatoes. Season to taste.
5. Drain and rinse the chickpeas before pouring into the pan, then return the lamb and add the apricots.
6. Pour in the stock and bring to a simmer before putting on the lid and bringing up to pressure.
7. Cook for 20-25 minutes then allow to de-pressurize by itself.
8. Transfer to a suitable serving dish and scatter over the pomegranate seed and chopped coriander.